December 10, 2014

Five-Spice Pork Wraps With Hoisin Barbecue Sauce

Recipe: Eric Vellend

The bottom of a 2-piece tart pan and a long metal spatula make the job of transferring the hot roast much easier. You could also put out leaves of Romaine hearts to wrap the pork for anyone watching their carbs.



  • 1⁄4  cup Diamond Crystal kosher salt
  • 1⁄4  cup granulated sugar
  • 2 tsp Chinese five-spice powder
  • 1 8-to 10-lb. skinless, bone-in pork shoulder (Boston butt)
  • 1 cup hot water

Barbecue Sauce

  • 1 cup hoisin sauce
  • 1⁄2 cup ketchup
  • 1⁄2 cup cider vinegar
  • 2 tbsp Sriracha sauce
  • 1⁄2 tsp ground pepper


  • 40 small to medium flour tortillas
  • 6 green onions, thinly sliced
  • 6 mini cucumbers, cut into strips
  • 1⁄2 bunch cilantro, separated into small sprigs
  • 6 red finger chilis, thinly sliced


Yield: Serves 12

  1. In small bowl, mix salt, sugar and five-spice powder. Pat pork dry with paper towel. Place in roasting pan. Rub all over with salt mixture. Cover. Refrigerate overnight.
  2. Remove pork from pan. Brush off any excess cure. Pour off any liquid. Pat dry thoroughly with paper towel. Place in clean, deep roasting pan. Let sit at room temperature 2 hours.
  3. Preheat oven to 325°F. Add water to roasting pan; cover with foil. Bake until instant-read thermometer inserted in center without touching bone reads 200°F, 4 1⁄2 to 5 hours.
  4. To make barbecue sauce, whisk ingredients together in bowl. Transfer to airtight container. Refrigerate up to 1 month.
  5. Raise oven temperature to 425°F. Carefully transfer pork to a rack fitted in a clean roasting pan using bottom of tart pan and spatula. Set aside a bowl of barbecue sauce for serving. Brush pork with some barbecue sauce. Roast, basting every 5 minutes with sauce, until nicely lacquered, 30 minutes.
  6. Transfer pork to serving platter. Offer tongs for pulling off meat. Serve with reserved barbecue sauce, tortillas, green onions, cucumber, cilantro and chilis.

Angus Fergusson


House & Home December 2013